John Myers
Pollock Ragout in Mustard-dill Sauce
The perfect pollock ragout in mustard-dill sauce recipe with a picture and simple step-by-step instructions.
- 6 Pollock fillet thawed
- Coarse sea salt
- Lemon pepper
- 1 Onion
- 1 Clove of garlic
- Dill
- 4 Discs Lemon fresh
- 3 tablespoon Cream of sour cream
- 1 tablespoon Garlic flavored rapeseed oil
- 0,125 liter Vegetable broth
- Cut the fish into fine strips, season with salt and pepper, heat the oil in the pan, add the finely chopped onion and the clove of garlic and add the pollack fillet and sauté vigorously, pour on the vegetable stock or if you have some fish stock and simmer gently for 5 minutes , stir in the sour cream and add the lemon wedges and season to taste with the mustard and dill. Serve everything with mashed potatoes.
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